STRAWBERRY CHEESECAKE

Strawberries entirely in season so we taking every opportunity to use them fully.

This is raw strawberry cheesecake in 3 layers of pure sweetness. Leave that cake in the freezer until set completely and if you can’t manage to eat it at once bring it back to the freezer, or leave it in the fridge for softer version😉. But that cheesecake never comes back to the frozen world in my family😉.

INGREDIENTS :

For the crust :

1 cup walnuts

1 cup soft dates, pitted

1 cup cashews

For cheese filling:

2 cups cashews (soaked overnight)

1/2 cup maple syrup

Juice of 2 lemons

2 tsp vanilla extract

For pink layer :

1 cup cashews (soaked overnight)

1 1/2 cup fresh strawberries

5 tbsp maple syrup

Juice of 1/2 lemon

Toppings :

Fresh, sliced strawberries

PREPARATION :

Place all ingredients for the crust and pulse in food processor until sticky dough has formed.

Scoop out the dough into greased 8 inch springform pan and leave in the freezer while you make the filling.

To make cheese layer, simply place all ingredients in a high speed blender and blend until smooth and creamy.

Layer onto crust and leave in the freezer to set completely.

To make a pink layer, place all ingredients in a blender and blend till smooth.